This creamy mac and cheese is an easy family favorite recipe. Ready in just 20 minutes right on the stove top!
Course: Main Course, Pasta, Side Dish
Keyword: baked mac and cheese, creamy mac and cheese
Author: Nikki Gladd
2cupselbow macaroni, uncooked
1 ½cupsheavy cream
1teaspoonsalt, more or less to taste
6oz.block cheddar cheese, shredded
Boil pasta in large pot according to package directions. Drain and return to pot. Stir in 2 tablespoons of butter until melted; meanwhile, make the cheese sauce.
In separate medium sauce pan, melt the remaining 2 tablespoons of butter. Stir in the flour and let cook 1 minute. Stir in heavy cream. Heat over medium heat until slightly thickened and bubbly around the edges. Add cheese a little at a time, continuing to stir until the cheese is completely melted and creamy. Pour over the drained pasta and toss to combine. Serve immediately.
For best results, do not use pre-shredded cheese.
Add optional spices such as ¼ teaspoon ground mustard, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, etc. Use more or less to your taste preference.
It is not recommended to use regular milk or lower fat cream which may cause curdling. Fat protects against curdling. You may, however, use evaporated milk instead of heavy cream.